Yields6 Servings
 110 g butter, softened
 60 g demerara sugar
 60 g walnuts, finely chopped
 110 g plain flour
 24 g powdered gelatine
 450 g strawberries, thickly sliced
 1 tsp lemon juice
 175 g caster sugar
 300 ml double cream

Preheat the oven to 200C/Gas6; rub the butter, demerara sugar, walnuts and flour together; scatter the mixture on a baking tray and bake for 10-15 minutes; leave to cool and then crumble into a mixing bowl


Place the gelatine in a small bowl with 4 tablespoons of water and leave to soften for a few minutes


Mash a quarter of the strawberries in a small saucepan and add the lemon juice and caster sugar; bring this mixture to the boil, take off the heat, add the softened gelatine and stir until completely dissolved


Put a little of this mixture through a strainer into the base of a heart shaped tin lined with clingfilm and chill for 15-20 minutes until set


Whip the cream until it just holds its shape and then fold in the remaining sliced strawberries; when the remaining gelatine mixture is cold and on the point of setting, fold it into the strawberries and cream mixture; immediately fill the tin with layers of the strawberry mixture and crumbs, starting with strawberry and ending with crumbs, gently pressing the crumbs into the cream mixture after each addition; chill for 2-3 hours until set


To serve, cover the tin with a serving plate, turn upside down and release the cake; serve with whipped cream and more strawberries

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